Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Meat Sci. 2010 Nov;86(3):865-9. doi: 10.1016/j.meatsci.2010.07.012. Epub 2010 Jul 23.
Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.
不同的本地畜牧系统下的牛肉生产可能会对这些产品在国外的销售产生肉类感官质量的影响。为了评估育肥日粮系统对牛肉质量的影响，一个经过训练的感官品尝小组评估了从 80 头乌拉圭海福特公牛身上获得的经过 20 天陈化的肉，这些公牛分别采用以下日粮之一进行育肥：T1=放牧（占动物活重的 4%），T2=放牧（占动物活重的 3%，外加浓缩饲料（0.6%LW）），T3=放牧（占动物活重的 3%，外加浓缩饲料（1.2%LW）），或 T4=自由采食浓缩饲料加干草。随着日粮能量含量的增加，牛肉的气味和风味强度降低。T2 组的肉具有最低的酸风味和异味强度。总的来说，只饲喂浓缩饲料加干草（T4）的牛产生的肉具有较差的感官质量，因为它们具有更明显的异味和更坚韧。
